Chicken Wings in BBQ Sauce w/ Redneck Pepper (Crock Pot Recipe)
3 lbs chicken wings (about 16 wings)
Salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp prepared mustard
2 tsp Worcestershire sauce
Redneck Pepper (to taste!) Don’t be sissies!
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint to make two sections. Sprinkle the wings with salt and pepper and place on a broiler pan. Broil 4 to 5 inches away from the heat for 20 minutes, turning once during the middle of broiling. Transfer the chicken to the Crock-Pot(R) Slow Cooker. For the sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and Redneck Pepper in a mixing bowl. Pour over chicken wings. Cover; cook on Low for 5 hours or on High for 2 to 2 1/2 hours.
Herb mix - Carrabbas and other italian restaurants.
Served on a plate with olive oil for bread dipping.
Fresh minced garlic
Crushed red pepper (Red Neck Pepper would be awesome here) Black pepper
Kosher salt
Rosemary, chopped fine
Oregano Basil
Parsley
Mix equal parts of each ingredient. Fresh minced herbs are best, but the dried stuff in the jar is ok as long as you use fresh minced garlic. The dried rosemary is a pain to chop, so you might get that fresh also. Put a little on a small plate and pour some olive oil on it, then dip some warm italian bread in it. Pita bread is good in it, too. Dale Brannan Jacksonville
Redneck Pepper Spicy Nuts
1 teaspoon Redneck pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.
Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container
Really Not For Sissies Redneck Pepper Jumbo Shrimp!
Courtesy of Clara & Blaine
-2 tablespoons extra virgin olive oil, 2 turns of the pan
-4 cloves garlic, crushed away from skin
-1 teaspoon Redneck Pepper
-24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
-2 teaspoons grill or steak seasoning blend (recommended: Montreal -Seasoning by McCormick) or
-coarse salt and pepper
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan and garlic.
Season with grill seasoning and Redneck Pepper cook shrimp 3 minutes or until just pink. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
